Tofu san choy bau

Looking for a vegetarian alternative to the traditional chicken or pork san choy bau? We love this for lunch or a fast & fresh meal.

TOFU SAN CHOY BAU

Ingredients

• 2 teaspoons of black fungus dried (optional)
• 1 iceberg lettuce
• 40ml/2 tbsp of shaoxing (Chinese rice wine)
• 20ml/1 tbsp of light soy sauce
• 5ml of sesame oil
• 10ml of oyster sauce
• 1 tsp of caster sugar
• 10ml / 2tsp of olive oil
• 2 tsp fresh ginger, crushed
• 2 spring onions (scallions), finely sliced
• 600ml of semi-soft tofu, drained
• ½ cup of water chestnuts, sliced
• 1 carrot, grated
• 4 sprigs of fresh coriander (cilantro), picked

Method

1. Place the black fungus (if using) in a heat-proof bowl, cover with boiling water and leave to stand for 10 minutes. Drain and set aside.
2. Using a knife, remove the core from the lettuce. Carefully pull lettuce apart into individual leaves, and place in a bowl of water in the fridge. This helps the lettuce leaves to stay crisp and retain shape.
3. Mix the shao hsing, soy, sesame oil, oyster sauce and sugar in a bowl and set aside.
4. Heat oil in a large frying pan or wok, and cook ginger and half the spring onions (scallions) until fragrant.
5. Add the tofu to the pan, and break it up with a fork to loosen it.
6. Slice water chestnuts into batons, the add along with carrot and black fungus, and stir through.
7. Add the sauces, return to the boil, combine thoroughly and then remove from heat.
8. Drain lettuce leaves or any excess water and pat dry with a paper towel or clean tea towel.
9. Transfer tofu mixture to a serving dish, sprinkle with the coriander (cilantro) leaves and remaining spring onions (scallions).
10. Spoon tofu mix into lettuce cups to serve, or serve with steamed rice on the side for a more substantial meal.

TIP
Black fungus adds great texture to the dish. You will find it near the oyster sauce in the supermarket. Use a vegan oyster sauce or omit for a vegan meal.